Loaded Baked Potato Soup

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🥔 Loaded Baked Potato Soup

Description

Loaded Baked Potato Soup is a rich, creamy, and comforting dish inspired by a fully loaded baked potato. It features tender potatoes simmered in a savory broth, blended with cream, cheese, crispy bacon, and finished with classic toppings like sour cream and green onions. This hearty soup is perfect for cold weather, cozy dinners, or when you need satisfying comfort food in a bowl.

⏱️ Recipe Details

  • Prep Time: 15 minutes

  • Cook Time: 35 minutes

  • Total Time: 50 minutes

  • Servings: 6 servings

📝 Ingredients

Soup Base

  • 4 large russet potatoes, peeled and diced

  • 6 slices bacon, chopped

  • 1 medium onion, finely diced

  • 3 cloves garlic, minced

  • 3 cups chicken broth (or vegetable broth)

  • 2 cups whole milk

  • 1 cup heavy cream

  • 3 tbsp unsalted butter

  • 3 tbsp all-purpose flour

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ½ tsp smoked paprika (optional)

Toppings

  • 1½ cups shredded cheddar cheese

  • ½ cup sour cream

  • ¼ cup green onions, sliced

  • Extra bacon bits (optional)

👩‍🍳 Instructions

  1. Cook Bacon
    In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside, leaving about 2 tablespoons of bacon fat in the pot.

  2. Sauté Aromatics
    Add butter, onion, and garlic to the pot. Cook until soft and fragrant, about 3–4 minutes.

  3. Make Roux
    Sprinkle flour over the onion mixture. Stir continuously for 1–2 minutes to remove the raw flour taste.

  4. Add Liquids
    Slowly whisk in chicken broth, milk, and cream. Bring to a gentle simmer.

  5. Cook Potatoes
    Add diced potatoes, salt, pepper, and paprika. Simmer uncovered for 20–25 minutes, until potatoes are fork-tender.

  6. Blend (Optional)
    For a thicker soup, blend about half the soup using an immersion blender, leaving some potato chunks for texture.

  7. Finish & Serve
    Stir in cooked bacon and adjust seasoning. Serve hot, topped with cheese, sour cream, and green onions.

🍽️ Serving Suggestions

  • Serve with crusty bread or garlic toast

  • Pair with a light green salad

  • Ideal as a main dish or hearty appetizer

💡 Notes

  • Russet potatoes are best due to their high starch content

  • Soup thickens more as it cools

  • For extra cheesiness, stir cheese directly into the soup before serving

🔥 Tips for Best Results

  • Do not boil the soup vigorously—gentle simmer prevents curdling

  • Shred your own cheese for smoother melting

  • Add milk slowly to avoid lumps

  • For thinner soup, add extra broth

🧮 Nutritional Information (Per Serving – Approximate)

  • Calories: 420

  • Protein: 12g

  • Fat: 28g

  • Carbohydrates: 32g

  • Fiber: 3g

  • Sugar: 5g

  • Sodium: 780mg

🌱 Health Benefits

  • Potatoes provide potassium and vitamin C

  • Protein from bacon and dairy helps with satiety

  • Homemade soup contains fewer preservatives than store-bought

  • Can be customized to lower fat or vegetarian versions

❓ Q & A

Q: Can I make this soup vegetarian?
A: Yes! Skip the bacon and use vegetable broth. Add smoked paprika for flavor.

Q: Can I freeze loaded baked potato soup?
A: Freezing is not recommended due to dairy separation, but it can be frozen if you omit cream and add it when reheating.

Q: How do I thicken the soup more?
A: Blend more of the potatoes or add an extra tablespoon of flour.

Q: Can I use leftover baked potatoes?
A: Absolutely! Dice them and reduce simmer time by 10 minutes.

Q: How long does it last in the fridge?
A: Store in an airtight container for up to 3–4 days.

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